FOOD
Cauliflower Crust Stromboli
The secret to a healthier stromboli is all in the crust — a delicious cauliflower crust, that is.
FOOD
Cauliflower Crust Stromboli
The secret to a healthier stromboli is all in the crust — a delicious cauliflower crust, that is.
Ingredients
Cauliflower Crust Stromboli
- 1 small head cauliflower, broken into florets
- 1 egg, beaten
- 1/2 cup fresh mozzarella cheese, shredded
- 1/4 teaspoon sea salt
- 1/2 teaspoon dried oregano
- 1/8 teaspoon ground black pepper
Filling
- 3 tablespoon marinara sauce, plus more for dipping
- 1/2 cup mozzarella cheese, sliced or grated
- 2 tablespoon parmesan cheese, grated
Steps
Cauliflower Crust Stromboli
- Preheat oven to 450 degrees F and line a rimmed baking sheet with parchment paper; set aside.
- In a food processor, process the cauliflower florets until it resembles rice.
- Transfer approximately 3 cups of the cauliflower rice to a microwave-safe dish and microwave on high for 6-8 minutes, until cooked. Allow to cool enough to handle.
- Place the cauliflower rice in a clean kitchen towel and twist to squeeze as much moisture as possible to remove the moisture from the cauliflower rice.
- Transfer the cauliflower rice to a mixing bowl, and add the egg, mozzarella, oregano, salt, and pepper and mix together well.
- Pour the cauliflower mixture out onto the lined baking sheet and form into a large rectangle.
- Place in the oven and bake for 8-10 minutes, until the edges start to turn golden brown.
- Remove from the oven and spread a layer of marinara sauce over the cauliflower crust, leaving an approx. 2-inch border on one side and a 1-inch border everywhere else.
- Spread the remaining 1/2 cup mozzarella and parmesan cheese over the sauce.
- Very carefully, roll into a Stromboli shape, using the parchment paper to help you gently roll the crust.
- Place the Stromboli, seam side down.
- Place back into the oven for an additional 6-8 minutes.
- Serve with extra marinara, if desired.